But perhaps better than the quintessential cup of pumpkin coffee is a pumpkin cinnamon roll bake that will smell good and taste even better. The best part? It's cooked in a slow cooker. After all those midterms and assignments, you'll want nothing more than to dig into this delicious pumpkin snack.
Pumpkin Cinnamon Roll Bake
- Prep Time:20 mins
- Cook Time:2 hrs 15 mins
- Total Time:2 hrs 35 mins
- 2 cans Grands cinnamon rolls with cream cheese icing
- 1/4 cup melted butter
- 6 oz pumpkin purée
- 1/3 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
Turn the slow cooker to its highest setting and melt the butter inside.
Tear the 10 cinnamon rolls apart while the butter is melting. Aim for about 40 to 50 pieces (about 4 to 5 pieces per cinnamon roll).
Toss the pieces in the melted butter once they've all been torn.
#SpoonTip: Hands are the best tools for this.
Add the brown sugar and pumpkin pie spice and mix. The butter and sugar will act as a syrup that keeps the dough from drying out.
Set the crockpot to its highest setting, and let it cook for about 2 hours and 15 minutes, but some crockpots cook differently. To check if it is done cooking, the very middle of this bake should be very soft, but not doughy.
Mix together the icings from the cinnamon roll cans with the pumpkin purée and 1/2 tsp of ground cinnamon. Feel free to add a bit of brown sugar if you don't want a strong pumpkin flavor. Drizzle on every single bite and enjoy.